Refrigerators are the cornerstone of modern kitchens. They keep food fresh, extend its shelf life, and help protect us against dangerous microbial bacteria that threaten to spoil it all.
Refrigerators don’t always offer ideal conditions for all foods; in fact, placing certain items inside them could shorten their shelf life or diminish their flavor.
Tomatoes
Tomatoes add color and flavor to sandwiches and pizza, pair perfectly in summer salads, or can even be enjoyed raw as a healthy snack. Many chefs, farmers and foodies are spreading the word that tomatoes should not be refrigerated as refrigeration can degrade their flavor and texture.
Refrigeration can be devastating for ripe tomatoes, stripping away their sweetness and dampening their zest. This is mostly due to refrigeration slowing the production of volatile chemicals like (Z)-3-hexenal and linalool which provide that beloved sour-sweet taste, as well as that fresh cut grass aroma associated with them.
These molecules are created concurrently with carotenoids, known for reducing heart disease and cancer risks. One study discovered that refrigeration dramatically decreased levels of these compounds.
To maximize the flavors and nutritional benefits of tomatoes, store them at room temperature until they’re ready to ripen. You can speed up this process by placing them in a paper bag with other fruit such as bananas or apples that produce ethylene gas as a natural ripening agent. Once ready to store in the fridge for only a short period before devouring!
Potatoes
Potatoes are an indispensable staple that provide endless ways to enjoy delicious meals ranging from sweet potato fries and potato salad to creamy mashed potatoes. To ensure their optimal enjoyment, never store these starchy tubers in the refrigerator.
Cold temperatures cause starches in food products to convert to sugar, altering both texture and flavor. Instead, store your treats in a cool, dark area like your kitchen cupboard or pantry for optimal storage conditions.
Dark surroundings will provide optimal conditions, as direct light can cause them to develop green spots from an increase in chlorophyll production, creating solanine which has toxic alkaloid effects and may make your finished potatoes taste bitter or even toxic.
Ideal storage conditions for potatoes include keeping them alone in a cool, dark location away from other produce that produce ethylene gas, such as fruits and onions. Also avoid placing them near any heat sources like an oven or sink as this could cause them to sprout quickly resulting in compromised texture and flavor. Instead, the best place for potatoes would be either perforated paper bags or loose containers without tight closure or moisture that doesn’t produce too much humidity on their bottom surface.
Onions
At room temperature, onions have the ability to last an extended period. Refrigeration however can accelerate spoilage by changing starches into sugars quickly, leading to rapid spoilage that leaves soft, slimy fruits with moisture spots on the outside surface.
Store them in a cool, dark pantry to preserve their starchiness and prevent sprouting (although if your onions have already sprouted you should consume them immediately). In an enclosed cellar or garage they should keep up to one month without sprouting.
Whole, unpeeled onions can keep well at room temperature when kept away from products that emit ethylene gas and cause them to ripen more rapidly (such as potatoes). One method of keeping whole onions fresh at room temperature is wrapping them in clean stockings or pantyhose legs for storage in a clean pair of stockings or pantyhose legs if you wish them in your pantry or fridge, however for refrigeration it would be beneficial to use thicker freezer bags that won’t leak their pungent aroma on other foods within it if any become spoilt – should any of your onions become bad just discard immediately and replace with new batches from fresh source!
Garlic
Garlic adds its pungent aroma and powerful flavor to so many recipes, from pasta sauces to roasted vegetables – adding depth, richness, and complexity in every bite! Make this pantry essential your go-to ingredient to add depth of flavor and depth in all of your culinary creations.
Refrigerator storage of garlic can shorten its lifecycle and cause it to sprout due to moisture and constant agitation in the refrigerator, as well as its cold temperatures. Instead, it should be stored in an ambient place such as a cabinet or pantry where it remains whole until needed for cooking purposes.
If your garlic begins to wither, try tying it into a bundle or braid and hanging it from the ceiling in your kitchen to preserve its starchiness. Or freeze whole heads (without their papery husks) for long-term storage; just be sure to consume within six months after freezing for best results. Minced garlic may be kept at room temperature for up to one week in an airtight jar or Ziploc bag at room temperature; be sure to label its container and store away from onions as their gases can prompt sprouting in potatoes!
Avocados
Avocados (sometimes known as alligator pears or ahuacates) are an extremely heart-healthy food with an irresistibly creamy texture, offering numerous essential vitamins and minerals, such as potassium, folate, vitamin C, B6 Choline Lutein Zeaxanthin.
Avocados combine fat and fiber for an abundance of filling nutrition that promotes feelings of satiation while aiding weight management. Furthermore, avocados provide protein, vitamin E, folate, vitamins K and B-6 as well as potassium to help lower blood pressure.
Add avocado to your diet to enhance eye health. This fruit contains carotenoids such as lutein and zeaxanthin that protect retinal tissue against oxidative damage, decreasing your risk of macular degeneration or cataracts.
Avocados contain omega-3 and monounsaturated fatty acids that can help lower bad cholesterol levels, decreasing your risk of heart disease. A medium-sized avocado provides roughly 10 grams of fat or 114 calories; most of which come from heart-healthy “good” fats. Furthermore, potassium can further lower high blood pressure and stroke risks, while their dietary fiber promotes digestive health by keeping you full for longer while encouraging the growth of good bacteria in your gut.
Bananas
Bananas prefer room temperature when stored until they’re ripe, then used in smoothies or baking banana bread. Refrigeration could slow their ripening process down too much and compromise its nutritive value, so better to store on the counter at room temperature until ready for consumption.
Green or unripe bananas should also be stored at room temperature; placing them in the fridge could result in them stopping to ripen properly and eventually turning bad before you can consume them.
Opt instead for placing them all on your kitchen counter where they will be exposed to warm temperatures and plenty of sunshine, ensuring that all of them ripen at roughly the same rate and can be enjoyed within several days of purchase.
If you find that you can’t use all the bananas you purchase in time, freezing can extend their shelf life for up to three months. Before freezing them, be sure to remove their peel as this becomes darker and harder to do once frozen. Additionally, firm but unripe bananas work best; adding water may prevent too much ice formation in your freezer bags as well as prevent an abundance of moisture entering via air circulation.
Fresh Bread
Refrigerators are invaluable assets in any kitchen, providing storage for everything from leftover pizza and secret ice cream stashes to leftover Christmas pudding and other leftovers. But the food we store unnecessarily may deteriorate over time and lose freshness and flavor in our fridges.
Bread is an ideal example. Refrigeration may extend its shelf life, but also causes moisture loss and mold growth if stored at refrigerator temperatures. For optimal results, store your loaf at room temperature either on your counter, in a dark pantry, or bread box.
Cantaloupe and watermelons should also be stored at room temperature in paper bags to help retain their moisture levels, but should you find yourself craving bread more than you have time for, don’t panic: slice bread can easily be frozen using plastic freezer bags so as to minimize air exposure before being defrosted on the counter when needed.
Also, whole loaves of bakery bread can be frozen for up to one month (though they’ll become drier). Simply wrap tightly in plastic, foil or freezer paper then squeeze out as much air as possible before placing in your freezer.
